Friuli Venezia Giulia’s Wine and Food Trail was launched a few years ago with over 300 hospitality, tourism and industry players in this border region between Austria and Slovenia coming together to promote wine and food tourism.
Alongside the region’s cultural attractions and environmental and natural heritage PromoTurismoFVG created this itinerary with visits and stays at vineyards, farms, hotels, restaurants, wine bars as well as companies and organizations that produce typical and quality products and traditional local gastronomic specialties. 
ph credits: Matteo Lavazza Seranto
Six different wine and food experiences
The Wine and Food Trail runs through the whole of Friuli Venezia Giulia with the aim of promoting tourism and regional food and wines and is divided into six different experiences. The six territorial trails to be explored are: With us on the River, With us in the Plain, With us in the Karst, With us on the Riviera, With us in the Mountains and With us in the Hills. 
ph credits: Ulderica Da Pozzo
Meaningful holidays and activities galore
The strategic objectives of the Wine and Food Trail project are to attract niche markets and provide solutions for visitors looking for meaningful holiday experiences through Friuli Venezia Giulia's food and wines. What has been created is a series of tailor-made products and services for wine tourists travelling both individually and in organized groups. The project enhances activities related to wine and other local products, endorses promotions in target markets highlighting what the area has to offer and the players involved, and integrates the trail with the promotional and commercial strategy of PromoTurismoFVG and with that of all the stakeholders.
With us in the Mountains
The Tarvisio area has stunning natural attractions with wide valleys, majestic peaks and a thousand-year-old forest that is one of the oldest in Italy. The Carnia area offers visitors an idyllic landscape with seven valleys that run through the Carnic Alps that protect the area’s untarnished nature. In Pordenone’s mountains there are slow itineraries to be discovered in its valleys and on the Dolomite peaks: rural architecture, crystal-clear rivers and lakes, picturesque villages and green forests await the curious traveller. As do the Natisone valleys, a mysterious and wild land where legends, traditional festivals and typical products abound. Discover the genuine flavours of the highlands like cheeses and sausages, including Montasio PDO cheese which has been produced in the region since 1200 and which took its name from the plateau of the same name. Also not to be missed are the Sauris ham and the smoked salami of Pitina, both of which have Protected Geographical Indication certification.
ph credits: Fabrice Gallina
With us in the Hills
From the hills in the province of Gorizia to the Torre valleys, passing through the towns of Cormons, Cividale del Friuli and San Daniele del Friuli, this is a promised land for gourmet tourists. With four DOC zones - Collio, Friuli Isonzo, Friuli Colli Orientali and Friuli Grave – and their DOCG wines, Picolit, Ramandolo and Rosazzo, which are a priceless wine heritage on a par with the area’s quality foodstuffs. 
ph credits: Alessandro Castiglioni
With us on the River
The Tagliamento river has marked the history of Friuli Venezia Giulia, as well as its culture, lifestyle and language. The Magredi soil, of alluvial origin, is mainly stony and gravelly and similar to the terrain of the steppes and was formed over the millennia by deposits from the Meduna, Cellina, Livenza and Tagliamento rivers. In this area you will find the world’s largest nursery-growing complex: the Cooperative Nurseries of Rauscedo, which produce over 60 million vine shoots every year.
With us on the Plain
On the region’s plain you will discover many outstanding and typical Friulian cuisine and food and wine traditions including dishes based on pork and sausages, but also the delicious white asparagus of Tavagnacco, which is celebrated in numerous spring events. Visit farms to discover the ancient recipes that each pork butcher carefully preserves to produce Friuli salami, sausage, soppressa salami, bacon, lard, marcundela, which is a mix of minced liver, spleen, kidneys and lungs, and musetto which is a type of pork sausage.
With us in the Karst
Visitors will be fascinated by the arid Kart landscape that has been made fertile by the commitment and passion of the area's tenacious producers. Visit cellars to appreciate unpasteurized wines and cheeses. In one of the many local restaurants try jota, a traditional soup made with beans and sauerkraut. Taste Jamar cheese which is matured for at least four months at the bottom of a Karst cave, and other Karst products like pickles, prosciutto, typical cheeses, Marasca honey, pork and homemade bread, all accompanied by a glass of Teran or aromatic Vitovska.
With us on the Riviera
From the golden dune beaches of Lignano Sabbiadoro and Grado, with their shallow, sandy sea beds, to the rocky inlets of the Duino nature reserve, where steep cliffs drop down to the sea, to the wonders of the ancient city of Aquileia and its grand Roman heritage. Relaxation, safety, fun, sport, history and culture, and such great food! Must-tries are the valley fish of the Marano lagoon like the fasolari clams, mullet, gilthead bream, sea bass and eels reared at low density. Here on the Riviera the roads along the coast are lined with bars and restaurants offering typical dishes of freshly caught fish and shellfish, such as the Boreto a la Graisana fish stew, cuttlefish with its ink and mullet preserved in salt for two or three months. No visitor to the Riviera should miss this chance to dive into these exceptional and genuine flavours.
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